No-Bake Raspberry-Lemon Bars

6 ingredients
7 steps

Ingredients

  • 2-1/2 cups fresh raspberries, divided
  • 3/4 cup Honey Maid Graham Crumbs
  • 2 Tbsp. non-hydrogenated margarine, melted
  • 2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
  • 1 jar (198 g) Jet-Puffed Marshmallow Creme
  • 1 Tbsp. lemon juice

Directions

  1. 1
    Reserve 20 berries; refrigerate until ready to use.
  2. 2
    Mix graham crumbs and margarine; press onto bottom of 9-inch square pan.
  3. 3
    Refrigerate until ready to use.
  4. 4
    Beat cream cheese spread, marshmallow creme and lemon juice with mixer until light and fluffy.
  5. 5
    Stir in remaining raspberries; spread over crust.
  6. 6
    Refrigerate 4 hours.
  7. 7
    Top with reserved berries before cutting into bars.

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